Shrimp au Gratin is a light yet indulgent dish we enjoyed for date night this week. It’s rich and flavorful but not heavy, and it adapts well to other seafood—try it with lobster, bay scallops, or a mix of shellfish. We served ours over homemade fettuccine and loved the leftovers the next day with a glass of Champagne and fresh tangerine juice.
Patti and I reserve one night a week for a special dinner. Sometimes we cook on our Green Mountain wood pellet grill/smoker, and sometimes we cook inside. Whatever the setting, we eat on the patio with a rainforest-themed ambiance—lights, candles, a wood pellet patio heater, lanterns, and music. A bit of wine or a strawberry margarita, good food, and maybe a dance make it our favorite evening of the week.
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Shrimp au Gratin — A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes at 350°F (174°C) after an initial smoke
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Gourmet Blend
Ingredients: Shrimp au Gratin
- 2 lbs. medium or large cooked shrimp
- 2 tablespoons butter, melted
- 1 medium sweet onion, chopped
- 2 stalks celery with leaves, chopped
- 4 tablespoons fresh garlic, minced
- 1/4 cup flour
- 1 quart half-and-half
- 1 1/2 cups extra-sharp cheddar, shredded
- 2 teaspoons seasoning salt
- 2 teaspoons white pepper
- 2 cups cheese crackers or Chex mix, crushed
- 1 cup provolone, shredded
- 1 cup fresh basil, chopped
- 3/4 cup sherry or white wine (optional)
Directions: Shrimp au Gratin
Preheat your grill for a short cold smoke at about 180°F (84°C). In a large cast-iron skillet over medium-low heat, sauté the chopped onion, celery and minced garlic in the melted butter until tender. Whisk in the flour and cook for about two minutes to remove the raw flour taste. Slowly whisk in the half-and-half until the mixture thickens into a smooth sauce.
Stir in the shredded cheddar until melted. Add the cooked shrimp, sherry or white wine (if using), seasoning salt, and white pepper. Mix gently to combine. Divide the mixture among six greased cast-iron mini servers or small oven-safe dishes.
In a small bowl, combine the crushed crackers, shredded provolone and chopped basil. Sprinkle the crumb-cheese mixture evenly over the shrimp in each dish.
Place the servers directly on the grill. Let them sit at the low smoking temperature (about 180°F / 84°C) for 30 minutes to allow a subtle smoke flavor to permeate the dish. After smoking, raise the grill temperature to 350°F (174°C) and bake for about 20 minutes, or until the topping is golden and the filling is bubbling. Use an instant-read thermometer if you like, but since the shrimp are pre-cooked, you’re mainly heating through and melting the cheeses.
Note on pellets: Use pellets to match your flavor preference. At smoking temperatures below 250°F (122°C) the pellet choice affects the smoke profile most. Above that range, the cooking action dominates and smoke contribution diminishes, so feel free to experiment.
Oven Method
If you prefer to cook in the oven, the process is the same minus the smoke: assemble the dish, top with the cracker-provolone-basil mixture, and bake in a preheated 350°F (174°C) oven until bubbling and golden, about 20 minutes. The grill and the oven differ mainly by the wood-smoke flavor you get outdoors.
About Our Recipes
We test recipes on a variety of grills—pellet, gas, charcoal and wood-fired—so most dishes can be adapted to different equipment. The key elements are time and temperature; follow those and you’ll get reliable results. Feel free to adjust seasonings, swap seafood, or tailor the dish to your tastes. Recipes are guides—make them your own.
Live your passion and do what you love,
Ken & Patti
Check Out Our Cookbooks — They are “How To BBQ Picture Books”
